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Carlos Barrera

Carlos was born and raised in Mexico City where he learned to cook at the age of seven and eventually attended culinary school. His lifelong love of food has led him to work as a chef in Mexico, Spain, the Midwest, and New York, where he now resides. Carlos has been everything from a chef de cuisine to a personal chef, and has acquired unique culinary experience in places like a Mexican winery, a corporate kitchen, fine dining establishments, and a 3-Michelin- Starred restaurant. Before coming onboard as the executive chef of Hey Hey Canteen, Carlos was the sous chef of 2 Duck Goose, Hey Hey Canteen owner Kay Ch’ien’s previous venture. While there, he honed his knowledge and passion for Asian cuisine, which he strives to express now through the taste, presentation, and quality of his current dishes.